Fishcake, wilted spinach and poached egg by Neil Forbes of Café St Honoré
We always sell out of these when they’re on the menu as they are just such a tasty way of eating. Ask your fishmonger for fish pie mix, and ask for the skin off. I’m not that keen on oily fish in my fishcake but salmon works well as the pink flesh stands out when you cut through the crunchy coating. This is a recipe that you’ll come back to again and again. A true classic.
For more information visit www.cafesthonore.com
Ingredients: Makes 4 fishcakes
250g fish pie mix
3 large potatoes, peeled, boiled and mashed
1 lemon, zest and juice
1 tbsp. capers
1 tbsp. parsley, chopped
1tbsp. chives, chopped
2 spring onions, finely chopped
A splash of vinegar for the poached egg water
2 tbsp. plain flour
2 eggs, beaten, for egg wash
4 tbsp. breadcrumbs
4 eggs
2 big handfuls of washed spinach
A knob of butter
Good salt and pepper
Oil for frying
A little olive oil for drizzling
Method
1 Heat oven to 180°C.
2 Make a batch of mashed potatoes. Ensure it is still warm when making the fishcakes.
3 Next, place the fish on a baking tray and season. Place in the preheated oven until just cooked, flipping if necessary.
4 Once the fish is cooked, add it to a large mixing bowl with lemon juice and the mashed potato and gently combine. Then add the zest of lemon, capers, parsley, chives, spring onions and season. Combine, being careful not to over mix.
5 Divide the mixture into 4 and form into fishcakes. Place them on a sheet of greaseproof paper and leave in the fridge until fully chilled.
6 Meanwhile season the flour and lay out the egg wash and breadcrumbs in small bowls. Coat each fishcake in flour, then egg wash then breadcrumbs.
7 Heat a deep fryer to 160°C and cook the fishcakes for 5 to 7 minutes until golden brown all over, turning carefully if necessary. Place them in the oven (180°C) for a further 10 to 15 minutes until the centre of each fishcake is piping hot.
8 Meanwhile, bring a pot of water to just below the boil and add a splash of vinegar. Crack the eggs into the water and poach for 3 to 4 minutes.
9 Heat the knob of butter in a pan and wilt the spinach. Season with salt and pepper. This should only take 2 to 3 minutes.
10 To serve, arrange the spinach on warmed plates, placing the piping hot fishcake on top with the egg on top of that. Drizzle with a little olive oil, and finish with a grind of salt and pepper.
In association with Taste Communications.
www.tastecommunications.co.uk
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules hereComments are closed on this article